And making use of the skins!
in case you haven't seen the easiest way to peel shrimp, I
find a simple pair of scissors works better than those "shrimp
peelers." More importantly, don't throw away those shrimp skins,
the best soup broth, stock or base for a pasta, paella, risotto,
fideo and numerous sauces!
Minced or Chopped Garlic
Shallot or Onion Diced
Rick's Chef Salt
is just a base, you can easily expand on this by seasoning
it with just about anything you want depending on the "feel" you
want your future dish to have. Think: saffron, soy sauce, or
curry for a Mediterranean, Asian or Middle Eastern influence.